4/20 Eats

written and photographed by Kimberly Harris

Warning: This article is for the personal use of adults 21 years of age or older in a cannabis-legal state. Edibles must be made for personal use, at home and consumed by a knowing and consenting adult. Any other use of edibles like distributing for profit or unknowingly dosing a person is illegal. Let’s keep this fun and legal, know your limits and laws before making or consuming edibles. 

Edibles are delectable—and dangerous. Without the right understanding, one’s indulgence can turn into an intense high. But if you’re anything like Ashleigh Horner, sometimes you’re searching for exactly that. Horner has been making homemade edibles since 2015. She was a budtender for three years in Eugene and Portland. Now, Ashleigh works at Claywolf, an oil processing company, as a packager.

Her first pan of edible lemon bars led her to start making meals like cannabis infused pancakes and steaks. “I like to cook. Sometimes when I smoke too much my lungs hurt, so it’s nice to eat and get high rather than to smoke more,” says Horner. “I don’t mind the taste of weed because I smoke so much that I’ve adapted to like the flavor of it.” 

Horner uses Rick Simpson Oil (RSO) to infuse sweet potatoes for her latest edible meal. RSO is a fully activated oil, which means users don’t have to worry about the science behind activating it, like decarboxylating flower in the oven. 


–       1 sweet potato 

–       Bunch of cilantro

–       1/2 cup of  butter

–       1 Lime 

–       1 tbsp of paprika

–       1 tbsp of cumin 

–       1 tbsp of garlic powder

–       1 tbsp of oregano 

–       A pinch of cinnamon 

 –       Rick Simpson Oil – the recommended serving size is 14.9 milligrams (approx. the size of a grain of rice)

*Recipe can serve a single person, but the amount of RSO depends on your preference of a high. “It’s hard to tell how edibles hit people because it’s different for everyone. Just go slow and start with a small serving,” said Horner.

  Medicated Sweet Potato Hash


1)    Cut the sweet potato into chunks.

2)    Heat the butter up just enough to be combined with the serving size of RSO. 

3)    Mix until the RSO is mixed all the way through the butter. As the mixture is stirred together the butter will start to turn an unattractive, dark yellow color. 

4)    Set the butter and RSO mixture aside. In a separate bowl, mix together the potatoes and spices to taste. Stir the ingredients together to season the potatoes. 

5)   Cut the lime in half. Squirt the lime halves into the bowl of seasoned potatoes, then mix. Roll the lime on the counter before cutting to get the juices flowing properly. 

6)    Place a cooking pan on the stove top, turn it up to medium heat and empty the bowl of seasoned potatoes into the pan. 

7)    Pour the butter and RSO mixture into the pan. Turn the stove top down to a medium-low heat. Keep it on a lower heat so the butter mixture doesn’t burn– the medicated oil can burn out with it! 

8)    Cover the pan and let it sit until the potatoes are soft, approx. 20 to 30 minutes. Check on the potatoes while they are cooking by poking them with a fork to see how soft they are. 

“When I cook, I add seasonings here and there that I see fit. Cooking is supposed to be fun and yummy,” says Ashleigh.

9)    After the potatoes are soft, put cilantro in at the end to avoid letting the greens turn too brown. 

10) When the potatoes are cool enough, eat and enjoy your creation with caution. 

According to Ashleigh, RSO infused foods can taste like cannabis, but with enough spices and lime, the sweet potatoes totally mask the flavor. Other friends tried Ashleigh’s potatoes and thought they tasted nothing like cannabis, which is a signal to users to be cautious when consuming homemade edibles. 

 Ashleigh recommends using a fatty substance like butter, cooking oil or coconut oil to mix with activated cannabis oil because the THC bonds to fat and that’s what gets you high. A mistake she’s made in the past is not blending the THC well enough, so edibles can be unevenly medicated. Avoid disproportionation by mixing cannabis oils and fatty substances well and pouring the mixture evenly into your cooking. 

Cooking on High

words by Josh Delzell photos by Marin Stuart

It’s well known that classic consumption of cannabis is done by burning, puffing and smoking it. It is an easy and direct way to to get in into your system quickly, but another rising consumption trend is edibles. While it takes longer to kick in, the payoff is a more intense high that often lasts for hours. Usually edibles tend to be pastries, like cookies and brownies, but some connoisseurs have taken it a step further and began to incorporate cannabis into other foods. Daniel Ramirez, a Sophomore at the University of Oregon, has been infusing cannabis into food for nearly four years.

A self described foodie, Ramirez was hooked on the idea of cooking with cannabis from the start. “I’ve always cooked it into brownies, but my friends and I have been experimenting with putting it into savory foods,” he said. “Like we put it into a sandwich, it’s so easy. You get a pretty good sandwich, but it also gets you high.”

Cannabutter is one of the most direct ways to infuse cannabis into cooking. “I usually make a batch per year,” said Ramirez. “And I use a double boiler mason jar method, so I can experiment with different strains.”.

Strains play a huge factor in the process of making cannabis snacks. It affects how lethargic you may become, or other desired effects like sharp focus or sleepiness. “Personally, when I make the butter, I like an indica hybrid,” said Ramirez. “When I think edibles, I think about being melted into the couch, not being super energetic [like using a sativa].”

Edibles are also available at most dispensaries in a wider range of products. They tend to be more expensive, but also provide information on what you are consuming and are more accurate in dosage. For self-described chefs like Ramirez, the fun comes from the DIY aspect of cooking with cannabis. “I definitely prefer to make it rather than buy it,” said Ramirez. “I mean, ones from the dispensary tell you exactly what going on, but it’s so much doper to make it and find out yourself. It adds to the mystery.”
Ramirez was able to show us how he makes omelettes with cannabutter. “It’s pretty easy,” said Ramirez. “It just a basic omelette recipe, but it happens to have weed in it. The trick is to not let any of the oil get out of the omelette,” said Ramirez. “Omelettes are pretty oily, so it’s easy to lose the THC.”

Following a basic omelette recipe, Ramirez cooked his veggies and meats in separate pans without any cannabutter in it; the heat would burn off the oil and render it ineffective. While you’re cooking the eggs, add an even layer of melted cannabutter over the eggs just as they begin to firm up. After that, add meat and/or veggies to one half, and drizzle that half in even more cannabutter (to preference). Fold and flip to make sure you get the omelette is evenly cooked. Just like that, you have a pretty tasty cannabis omelette— one that will leave you with a relaxing, refreshing high.  The only downside with cooking cannabis yourself is you really don’t know how much THC you are consuming. Meaning, you either won’t feel anything, or you’ll have a crazy intense high, so make sure to be safe and take small doses to start off with. Whatever you make, incorporating cannabis to your cooking is a fun way to mix things up and experiment.


If you want to learn how to make cannabutter or other cannabis infused snacks yourself, check out our recipes on our website.